Instant Pot Buttered Cabbage

I have proclaimed my love for cabbage many times on the blog, and here I am today, again, convincing you that this rather neutral vegetable is worth your time, as it can always be turned into something super delicious. Take this Instant Pot buttered Cabbage, takes me just minutes to prep and a few more minutes to pressure cook. The end result is a magnificent side dish so tender and buttery, it almost melts in your mouth.

I am always surprised when people call cabbage bland. As a chef, I am always there to tell them Hey, you probably just don’t know how to cook it properly. I love serving this buttered cabbage with Garlic Herb Butter Roasted Chicken. It truly is a magnificent combo of flavors and textures. I highly encourage you to check my cabbage recipes; you will be impressed at the endless possibilities.

Wondering how to make the flavor of your vegetables really shine? Prepare them as simply as possible! You only need a handful of ingredients for this Roasted Asparagus, Garlic Roasted Potatoes, and Steamed Broccoli. In these recipes, the veggies are the stars of the dish!

Instant Pot Buttered Cabbage always surprises me with how delicious and flavorful it is. But something magical happens when you combine this cabbage and butter and the high pressure of the Instant Pot. It becomes tender and sweet. The butter, broth, and lemon juice create a rich and silky sauce flavored with garlic and spices. It’s hard to believe it only takes 6 minutes to pressure cook this goodness!

Why you will love this recipe 

• The easiest side dish: I can have this buttery side dish done in just 20 minutes, and it pairs well with so many mains! 
• Frugal: I love recipes that don’t break my bank account when cooking at home, and this is one of them. Cabbage is so underestimated, but it’s such a delicious vegetable, with big potential, and it’s budget-friendly.
• Just a few ingredients: Besides cabbage, all I use is butter, broth, and a few seasonings.
• Hands off: All I have to do is chop the cabbage, put the ingredients in the pot, turn it on, and let it cook. 

What you will need

• Cabbage: I use one medium organic green cabbage, chopped into small chunks. 
• Wet ingredients: I like to use unsalted butter so I can control the amount of salt in the dish. The chicken broth adds savory, rich flavor and extra moisture.
• Seasonings: For a slightly floral, herbaceous hint, I add a couple of bay leaves to the pot. To cut through the buttery richness a bit, I add some fresh lemon zest and juice, which really brightens the dish. I also toss in some freshly minced garlic to add a pungent aroma and depth, complementing the sweet, rich butter. Instead of pepper, I use peppercorns for a warm, spicy depth of pepper that releases slowly as the cabbage cooks. I add salt to taste.

How to prepare 

Prep: Chop the cabbage.

Mix the ingredients: First, I put all the ingredients in the pot except the cabbage and stir until combined; then add the cabbage. 

Cook the cabbage: Now, I close and lock the lid, set it to seal, and cook for 6 minutes on high. 

Release the pressure: Afterward, I perform a manual release by carefully moving the valve to Venting. Once all the pressure is released, I open the lid, stir the cabbage, and season it with salt and pepper to taste. 

Serve with garnishes: Finally, I serve with my favorite garnishes, such as extra butter, lemon wedges, and chopped parsley. 

Expert tip

The easy way to cut a whole cabbage

First, I remove the outer leaves, then rinse the cabbage and pat it dry. Then, I place it on a cutting board and use a large, sharp knife to cut the cabbage in half vertically through the core (stem). Now, I cut each half in half again to make four separate wedges. Next, I remove the core by placing each wedge cut side down and cutting off the triangular core at an angle. To cut it into chunks, I cut the wedge into 1-inch strips and then cut them crosswise into 1-inch squares. 

More tips to consider:

• Choose a heavy cabbage with tightly packed, bright, crisp leaves.  
• Be sure to do a quick release, or the cabbage will end up mushy. 
• If using shredded cabbage, cook for just 4 minutes. For bigger chunks, cook for 7 minutes. 
• Serve with a slotted spoon unless you want cabbage soup. 
• Cabbage is a neutral veggie that can be served with anything and seasoned for any palate. Try it with everything.

Recipe variations and add-ins:

• Add bacon: Chopped bacon adds a rich flavor to this dish that my family loves. Cook it first, then use some of the grease to give it a rich, beefy flavor. 
• Other meat: Instead of bacon, I sometimes chop it up and toss it in the pot. Grilled chicken, turkey, or pork would also be delicious. 
• Vegetarian cabbage: For a vegetarian dish, use vegetable broth instead of chicken broth. 
• More flavor: Add chopped onion, chopped bell peppers, and some fresh herbs. 
• Spicy cabbage: There is always someone who wants every dish I make to be spicy, so I always make a separate spicy version with red pepper flakes or cayenne pepper. 

Serving suggestions:

The most obvious choice to serve this buttery cabbage with is corned beef. I have a recipe for a special corned beef brine that will turn any tough beef brisket into a tender, delicious meal to pair with this buttered cabbage. In 5 days, it turns my 5-pound beef brisket into the most succulent and flavorful corned beef I have ever served. It also pairs well with the homemade corned beef sandwiches I like to make with the leftovers, if I have any. 

For something different yet buttery, this lemon-garlic butter Swai fish pairs so well with my buttered cabbage that I have made it a go-to for an easy, homemade meal in less than 30 minutes. My family expects them to be served together, along with these perfectly roasted Brussels sprouts. They are caramelized and sweet on the outside and tender and nutty on the inside. 

How to store leftovers:

• Refrigerate: I store my leftovers in a sealed container in the fridge for up to three days. However, they get soggy pretty quickly after that.  
• Freezing: To freeze, I separate leftovers into smaller portions and put them in freezer bags. They can be frozen for several months.   
• Defrost: They should be thawed overnight before serving. 
• Reheating: I reheat my cabbage in a saucepan with a dollop of butter or a bit of broth. 

Frequently asked questions

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